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Drbbq once told me that the carrot souffle he had at Ribdog's house was one of the best side dishes he's ever had.
I've saved the recipe, but have yet to make it.
I have 6 ramekins (individual souffle dishes?) and was thinking I could cut this recipe in half.
Bake for ...... 20 minutes, you think?
This recipe was one of the top 10 recipes of 1998 here in Baton Rouge. The recipe comes from Picadilly Cafeterias and was printed in the Baton Rouge Advocate. It's a great recipe for the holidays.
• 3 1/2 lbs. peeled carrots (3 and a half one-pound bags)
• 1 1/2 lbs. sugar (3 cups)
• 1 tbl. baking powder
• 1 tbl. vanilla
• ¼ cup Jack Daniels (optional)
• 1/4 cup flour
• 6 eggs
• 1/2 lb. margarine
• Powdered sugar
1. Steam or boil carrots until extra soft. Drain well.
2. While carrots are warm, add sugar, baking powder, and vanilla. (and Jack, optional)
3. Whip with mixer until smooth.
4. Add flour and mix well.
5. Whip eggs and add to flour mixture, blend well.
6. Add softened margarine to mixture and blend well.
7. Pour mixture into baking dish about half full as the soufflé will rise.
8. Bake in 350-degree oven about 1 hour or until top is a light golden brown.
9. Sprinkle lightly with powdered sugar over top before serving.
Michael D. D’Amico
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